Something about the way your kitchen smells when you make these Garlic and Herb Roasted Potatoes just makes my mouth water in anticipation of these little squishy flavor bombs. They don’t take long to prepare and can be an accompaniment to a big breakfast with eggs, a side dish for lunch, or as a perfect way to match so many dinner options. Or all of the above! I love how crispy the edges get while remaining soft in the middle. Easy to add sweet, red onion, smoked paprika, oregano and basil with a few bulbs of garlic chopped up in the mix. Stir everything up in a bowl with a few tablespoons of EVOO and you are ready to go. These are amazing right out of the oven, or if you like add a dollop of sour cream and maybe some blue cheese crumbles. Yeah, now we’re talking. I’m eating some right now. They melt like butter in your mouth.
These are organic Yukon gold potatoes that I bought at Whole Foods. It makes a difference, so if you can afford to spend a little more money they will obviously taste better. Did I mention that these are full of so many vitamins? Even just one of these has 30% of vitamin B6 and almost as much potassium that you need in a day. Bonus.
Wash them and remove any eyes or blemishes before cutting into bite size chunks. The smaller the chunks, the less time in the oven. The chunks shown above are about 1-1.5 inches. Mix everything up in a bowl before arranging on your foiled sheet pan.
My dog, Sugar, is the little photo bomb here….even before you get these in the oven the smells in the kitchen are enticing. Arrange everything in one layer on the pan so they cook evenly. Use foil or parchment paper so you don’t ruin your pan, and then clean up is a snap.
Song for the Prep: Astral Jacket by Spoon
This album just came out today! One of my favorite bands…and this song is as dreamy as these herby and garlicky potatoes are in your mouth. Swoon Spoon!
Garlic and Herb Roasted Potatoes
- February 11, 2022
- 30 min
- Print this
- 2 Lb golden potatoes, chopped into 1-1.5 inch pieces
- 2 T EVOO (olive oil)
- 2 garlic bulbs, chopped
- 1/2 red onion, sliced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- Sour cream and blue cheese chunks - optional garnishes
- Step 1
- Preheat oven to 425 degrees F.
- Step 2
- Wash potatoes and cut out any eyes that have grown, or blemishes that don’t look edible. Cut into 1 to 1.5 inch bite size pieces.
- Step 3
- Add everything in a mixing bowl and thoroughly stir to mix evenly.
- Step 4
- Arrange in a single layer on a foil or parchment paper covered sheet pan. Bake for 25 minutes.
- Step 5
- Serve with sour cream and/or chunks of blue cheese